I want to modify [the 511 mix] a little bit. I don't like peat moss. Me neither! However, the mixes are not only about individual components but also about how they work together as a mix. Peat is only 1/7th of the 511 recipe, and because bark and perlite and not overly water-retentive, you do need something to hold more water and nutrients. There will be plenty of air in-between the particles of bark and perlite, more if you use coarse particles and less but probably still enough if you use finer particles. If you'll allow me a comparison... I am a financial advisor, and when clients tell me they do not like bonds (it is most often bonds they do not like, because of the low interest rates and good recent stock returns), I enthusiastically tell them "me neither!", but that probably everybody should have at least some because they play a role (providing diversification/hedge and down market protection). So, yeah, peat sucks (quite literally), but at 1/7th of the volume it's not going to be what determines the performance of your mix, and it does play its distinct role. I would (and did!) start with the strict 511 recipe because so many people have used it successfully for so long, and only modify it later in a thoughtful way if for some reason something does not work for me. An investing analogy again is index mutual funds, which is basically investing in the same proportions the market in its aggregate wisdom decided to invest. (Who am I to think that I can do better than all these smart people?) Then once you really learn the ropes and see how the mix behaves in your personal cultural growing conditions (something the market cannot know!), feel free to carefully modify the proportions going forward.

Maybe someone will answer this for me...I asked it in an earlier thread and it never got answered: Can I make roasted garlic tomato soup WITHOUT the garlic? Love the RGTS and have made plenty, and I like the recipe, just want to know if I can make it w/out garlic... Thanks, June Lynn

Sorry, no, you should not use another veggie in place of the peppers. Just either reduce the amount of peppers or use a different variety, even green, red,yellow, or orange bell peppers for a mild flavor. Not only is the ph different, but so is the density when you change ingredients like that in a recipe.

I wouldn't swear to it but I don't think instant potatoes will thicken sauces, unless you use a lot of it... You can usually find potato starch or flour any place they sell Bob's Red Mill flours.. Or you could make your own... Have you ever let cut potatoes sit in water for a while and you end up with some white stuff in the bottom of the pot... That's potato starch... If you carefully drain most of the water you can use what's left to thicken gravy... But that's only if you have a lot of potatoes and aren't going to make much gravy... lol If you have a juicer you can make enough to thicken just about any amount of liquid... About five pounds of potatoes will give you about a 1/2 cup of potato starch... Wash and peal the potatoes and run them through the juicer... Put the juice in a jar then let the 'juice' sit until the starch settles to the bottom, slowly pour off the 'water', add fresh water, shake it up a bit and let it sit some more... Repeat that a few times until the water stays clear... Leave a little water in the jar ( about 1/2 the amount of starch ), put the top on and keep it in the refrigerator until you need it... If you're going to keep it for any length of time refresh the water every few days... Use it the same way you use corn starch. Rita